Twice-cooked goat's cheese souffles
These can be frozen for up to 1 month and rehated straight from the freezer. Serve with a simple dressed green salad.
- Line ramekins with soft butter and ground parmesan cheese and preheat oven to 175C.
- In a saucepan, melt the diced butter, add the flour and cook over a medium heat for a few minutes. Ladle in the heated milk, stirring or whisking to make a smooth sauce. Remove from heat and whisk in 2 yolks and 80g of the goat's cheese, stirring until it melts. In a large bowl, beat the 7 egg whites (roughly 240ml) until stiff, then fold carefully into the mixture.
- Half fill the ramekins, then sprinkle in the final 80g of goat's cheese, top with remaining sauce, smooth the surface and run either a toothpick or your thumb around the inside of the dish and bake in a water bath for eight to 10 minutes. Remove from the oven and let stand to cool. Carefully use a small knife to help invert the souffles on to a greased tray. They will deflate.
- When ready to serve, turn the oven up to 215C. Pour the cream over the souffles, place into oven and bake until they puff up - three to four minutes. Serve with pear, hazelnuts and mesclun leaves.